Challah Bread Pudding

I created this challah bread pudding recipe after my mother-in-law told me that she liked bread pudding. I was on a mission to create a version that was so good she'd ask me for the recipe. It worked! This can be served for breakfast, brunch or dessert. —Marsha Ketaner, Henderson, Nevada

• 

  Total Time

  Prep: 25 min. Bake: 45 min.
• 

  Makes

  16 servings

Ingredients

• 1 cup sugar
• 1 cup packed brown sugar
• 7 large eggs
• 1/2 cup butter, melted
• 2 cans (12 ounces each) evaporated milk
• 2 cups half-and-half cream
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1-1/2 tablespoons vanilla extract
• 10 cups torn challah or egg bread (about 20-ounce loaf)
• 1 cup raisins
• 2 medium tart apples, peeled and chopped
• 1 cup chopped walnuts
• 1/4 cup cold butter, cubed
• Vanilla ice cream, optional

Directions

• Preheat oven to 350°. In a large bowl, whisk the first 12 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in apples, raisins and walnuts. Dot with cold butter.
• Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream, if desired.

Nutrition Facts

3/4 cup: 498 calories, 24g fat (11g saturated fat), 152mg cholesterol, 300mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 12g protein.

Taste of Home Editors